ITALIAN CHOP SALAD IN SHELLS
Enjoy pasta salad appetizer in a new way - perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 36
Number Of Ingredients 8
Steps:
- Cook pasta shells as directed on package; drain and cool.
- Place remaining ingredients except vinaigrette in medium bowl. Pour vinaigrette over salad; toss to coat.
- Stuff shells with salad. Cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetize, Sodium 65 mg
ITALIAN CHOPPED SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
- For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
- In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.
ITALIAN CHOPPED SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve.
ITALIAN CHOPPED SALAD
Enjoy this flavorful tossed salad made with chicken, salami and vegetables for dinner - ready in 25 minutes. Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- In tightly covered container, shake all vinaigrette ingredients.
- In large bowl, place all salad ingredients. Pour vinaigrette over salad; toss until coated. Serve immediately.
Nutrition Facts : Calories 560, Carbohydrate 41 g, Cholesterol 45 mg, Fat 4, Fiber 11 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 7 g, TransFat 0 g
SUPER ITALIAN CHOPPED SALAD
Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. -Kim Molina, Duarte, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.
Nutrition Facts : Calories 185 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
ITALIAN CHOPPED SALAD RECIPE BY TASTY
All of your favorite Italian flavors are chopped together in this hearty salad. Full of tender and bitter greens, hearty protein from salami and chickpeas, and flavor boosters like Provolone, pepperoncini, and a garlicky vinaigrette, it's satisfying enough to stand alone, or can be served alongside your favorite dishes for an Italian feast.
Provided by Tasty
Categories Lunch
Time 15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
- Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
- Pour the vinaigrette over the salad and toss to coat.
- Enjoy!
CHOPPED SALAD APPETIZER SHELLS
This beautiful appetizer consists of an Italian chopped salad that is mounded into cooked pasta shells. It can be made up to four hours ahead and the romaine salad will remain crispy for serving. Note: To give proper credit, this is an adaptation of recipe #29329, which uses chicken as a main ingredient. In the version I am posting, the chicken is eliminated and the chopped salad is garnished with salami and feta cheese. I also make my own vinaigrette, but if you prefer, just use a bottled Italian dressing.
Provided by CookinDiva
Categories Pasta Shells
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook shells in plenty of boiling water according to package directions, being careful not to overcook them. Rinse in cold water; set aside. (For advance prep tip, see note at end).
- Chop all salad ingredients, making sure you have all the pieces quite small so that you can easily stuff the salad into the shells.
- Make dressing; pour over salad and toss lightly. Add salt and pepper if desired.
- Stuff salad into cooled shells (now you will understand why you chopped the ingredients into small pieces!).
- Refrigerate up to 4 hours before serving.
- Advance preparation tip from a reviewer: "The day before, I cooked the shells to al-dente, rinsed them in cool water, separated them and let them cool. Then, I put them in a ziplock. I chopped everything for the salad part and put it in a ziplock, without the dressingl. The next day, I mixed the dressing into the salad and stuffed the shells. Worked like a dream.".
ITALIAN CHOPPED SALAD
This is like antipasto in a bowl! What's also nice about this is that it's a quick toss in the salad bowl. The dressing ingredients are tossed with the salad, which makes it so much quicker!
Provided by JackieOhNo
Categories Greens
Time 15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a large salad bowl, combine lettuce, pepperoni, salami, roasted peppers, onion and artichoke hearts. Toss everything together to combine.
- Add vinegar, olive oil, salt, pepper, pepperoncini, Romano, provolone, and olives to the bowl. Toss thoroughly to combine the ingredients.
- Serve chilled.
Nutrition Facts : Calories 1252.7, Fat 106.8, SaturatedFat 26.8, Cholesterol 133.6, Sodium 5121.1, Carbohydrate 41.2, Fiber 21.1, Sugar 12.4, Protein 40.2
ITALIAN CHOPPED SALAD IN SHELLS
I just found this on Recipegoldmine.com. Haven't made this yet, but they sound like an incredible appetizer for a cookout or picnic. Prep time includes 2 hour chilling time.
Provided by yooper
Categories Chicken
Time 3h10m
Yield 36 appetizers
Number Of Ingredients 8
Steps:
- Cook pasta shells as directed on the package.
- Drain and cool.
- Place remaining ingredients except vinaigrette in a medium bowl.
- Pour vinaigrette over the salad, toss to coat.
- Stuff the shells with the salad.
- Cover and refrigerate 2 hours before serving.
ITALIAN CHOPPED SALAD
This was one of my contributions for th e Italian category for the Zaar World Tour. I haven't made it yet but it sounds interesting and different. Courtesy of Giada De Laurentiis.
Provided by Little Bee
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and s.
Nutrition Facts : Calories 298.7, Fat 22.4, SaturatedFat 3.1, Sodium 338.9, Carbohydrate 20.6, Fiber 5.2, Sugar 0.8, Protein 6.5
ITALIAN-HERO CHOPPED SALAD
This versatile lunch salad works well with whatever meats you have on hand. It's an Italian take on the chopped salad with spicy marinated vegetables and garlic-ciabatta croutons. The croutons and dressing can be made ahead and will stay fresh up to a week. Pack everything in a resealable container and you're ready to go.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Toss ciabatta with garlic, extra-virgin olive oil, and enough finely grated provolone to coat lightly and evenly; season with kosher salt and freshly ground pepper. Bake until crisp and golden, about 10 minutes.
- Stir together balsamic vinegar, olive oil, and mayonnaise. Add hoagie spread, salt, and pepper to taste and stir to combine.
- Pack mixed greens in a resealable container with sliced roast turkey, salami, provolone, celery, and giardiniera. Pack dressing and croutons separately. Toss to combine just before eating.
ITALIAN CHOPPED SALAD
This is a great, basic Italian salad and dressing recipe. The recipe was developed by Gwyneth Paltrow, who is not only a great actress but a wonderful cook! Don't forget to steam your green beans first!
Provided by LifeIsGood
Categories Salad Dressings
Time 37m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Arrange the lettuce on a platter. Scatter the scallions, tomatoes, artichokes, bocconcini, haricots verts and roasted red pepper over the lettuce.
- Make the dressing:.
- Whisk together the mustard, agave, anchovies and vinegar. Slowly whisk in the olive oil and season to taste with salt and pepper.
- Drizzle the dressing over the salad and serve.
- *Note - not all the dressing needs to be used. Dress your salad lightly or to your preference.
Nutrition Facts : Calories 454.5, Fat 37.7, SaturatedFat 9.6, Cholesterol 37.9, Sodium 576.7, Carbohydrate 17.2, Fiber 10, Sugar 3.4, Protein 15.4
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